Vegetable Soup

This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegan.

Do you feel like it’s harder to get vegetables in during the winter?

If you’re like me, you crave smoothies and salads in the summer, but as soon as the weather turns, you just want warm, comforting food. Sound familiar?

The good news is, you can still pack in a ton of vegetables and nutrients in comfort food! This vegetable soup is a perfect example of that.

Two bowls of vegetable soup served with crusty bread.

For this vegetable soup recipe, we’re using eight different fresh vegetables plus canned tomatoes and a variety of seasonings. It’s the perfect “clean out the fridge” soup that uses up veggies you might already have in your kitchen.

Plus, it makes about six to eight servings which means you can make one pot of this soup and eat veggie-packed meals for a couple of days. And, I have to tell you… the soup tastes even better on day two!

Vegetable soup in a dutch oven pot.

Vegetable Soup Ingredients

  • vegetables – onion, carrots, celery, garlic cloves, potatoes, zucchini, fresh green beans, frozen corn
  • canned diced tomatoes
  • vegetable broth
  • olive oil or avocado oil
  • lemon juice
  • seasonings and spices – bay leaves, curry powder, Italian seasoning, sea salt and pepper
  • fresh thyme and parsley for topping
Fresh vegetables in a soup pot before being cooked.

Substitutions and Variations

The options are truly endless with this soup!

  • Vegetables – Don’t love one of the veggies I’ve included or have another veggie in your fridge that needs to be used up? I love the combo of veggies in the recipe, but feel free to use seasonal veggies that you have on hand.
  • Potatoes – I used red skinned potatoes, but any potatoes will do! You can even swap in sweet potatoes or butternut squash for the white potatoes if you want.
  • Greens – Give the soup a boost of nutrients by adding in a handful of chopped greens (like kale or spinach) with 5 minutes of cook time left.
  • Protein – Add a 15 ounce can of chickpeas or white beans to the soup. Simply drain and rinse the beans and add them to the soup when you add the broth.
  • Cheese – This soup is delicious served with freshly grated parmesan on top if you’re okay with diary.
  • Spice – I like to add a little crushed red pepper or cayenne pepper to give the soup a little kick!
Vegetable broth being poured into a pot of vegetable soup.

How to Make Vegetable Soup

Sauté vegetables – Start by heating a large stockpot or dutch oven over medium heat on the stovetop. Add olive oil or avocado oil and once warm, add the onion, carrot, celery and garlic. Season with salt and pepper, cover and cook 10 minutes or until the vegetables are tender and fragrant.

Add seasoning – Uncover the pot and stir in the curry powder, bay leaves and Italian seasoning. Cook one minute, stirring constantly. Add in the tomatoes, broth, potatoes, zucchini, green beans and corn.

Simmer – Increase the heat to high and bring the soup to a boil. Cover and reduce to a simmer. Cook for 25-30 minutes or until the vegetables are tender.

Final touches – Remove from the heat, remove the bay leaves and stir in the lemon juice. Taste and season with additional salt and pepper if needed.

Blue dutch oven pot with vegetable soup. Bread on a cutting board is next to it.

How to Serve Vegetable Soup

Vegetable soup can totally be a light meal on its own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers.

Serve with a slice of crusty bread like homemade sourdough, or try vegan cornbread or pumpkin cornbread muffins.

Some salads that would go well with this soup: Fuji apple salad or this delicious pear salad.

For the crackers, you can make my almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious!

Bowl of vegetable soup served with slices of bread.

How to Store Vegetable Soup

In general, soup is amazing because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two!

For storage, let the soup cool before placing in an airtight container. Store in the fridge for up to one week or store in the freezer for up to one month. I recommend reheating on the stovetop rather than the microwave so you get an even heat without microwave splatters and hot/cold spots!

Bowl of vegetable soup served with a slice of crusty bread.

More Veggie Soup Recipes to Try

Be sure to check out my full collection of soup recipes here on EBF.

Vegetable Soup

4 from 131 votes
This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegetarian.
Bowl of vegetable soup served with slices of bread.
Print RecipePin Recipe
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 6

Ingredients

  • 2Tablespoonsolive or avocado oil
  • 1large onion, chopped
  • 2carrots, chopped into ½-inch dice
  • 2ribs celery, thinly sliced
  • 5clovesgarlic, minced
  • 118 ozcan diced tomatoes, undrained
  • 6cupsvegetable broth
  • 2small red potatoes or Yukon Gold, cut into ½-inch dice
  • 1medium zucchini, cut into ½-inch dice
  • 12ozfresh green beans, chopped
  • 2cupsfrozen corn
  • 2bay leaves
  • ½teaspooncurry powder
  • 1teaspoonItalian seasoning
  • ½-1teaspoonsea salt
  • ½teaspoonground pepper
  • 1Tablespoonlemon juice
  • chopped fresh thyme and parsley, for topping
  • bread or crackers for serving

Instructions
 

  • Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
  • Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.
  • Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
  • Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
  • Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.

Video

Equipment

Notes

  • Optional add-ins or toppings: grated Parmesan, chopped kale or spinach (see note above), 15 oz can of chickpeas or white beans, crushed red pepper or cayenne pepper.

Nutrition

Serving: 1/6 of recipeCalories: 205kcalCarbohydrates: 34gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 899mgFiber: 6gSugar: 12g
Course: Soup
Cuisine: American
Keyword: vegetable soup
Web Story: https://atrivialmindatwork.com/web-stories/easy-healthy-vegetable-soup/

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    68 comments
    1. Michelle
      August 15, 2022 AT 5:33 am

      5 stars
      I made this last night for dinner and it was amazing! I didn’t have any vegetable stock so I used chicken stock since it didn’t have to be vegetarian. I also didn’t have fresh/frozen green beans but did have a qt of home canned green beans and used them instead. It turned out amazing! The weather just cooled off and I was in the Fall spirit so this recipe fit the bill. I served your pumpkin cornbread along with it and it was a filling and satisfying meal. Thank you!

      Reply
      1. Brittany Mullins
        August 15, 2022 AT 1:34 pm

        AH YUM! I am so happy that this recipe was a hit, Michelle. It sounds like all of your substitutions turned out amazing. Thank you for your review & star rating, I so appreciate you being here!

        Reply
    2. Erma Clinkscale
      July 4, 2022 AT 11:22 pm

      5 stars
      I have made this soup 100 times. So good. I added garbanzo beans and peas. Also a smidgen of crushed red pepper. Thank you for this awesome recipe. I serve it with crusty bread.

      Reply
      1. Brittany Mullins
        July 5, 2022 AT 3:53 pm

        Woo! So glad you’ve been loving this soup, Erma. Thanks for coming back to leave a review + star rating. I so appreciate it!

        Reply
    3. Moonbeammom
      May 1, 2022 AT 12:43 am

      5 stars
      I’ve made this recipe several times now, and each time it’s come out delicious. The latest time I made it, I accidentally bought crushed tomatoes instead of diced. It still came out great. In fact, since I like a thicker soup, I’ll probably used crushed tomatoes from now on. The adaptability with what veggies I put in is also great. This is definitely a keeper recipe.

      Reply
      1. Brittany Mullins
        May 2, 2022 AT 7:49 am

        Woo! So glad to hear you’re loving this recipe! Thank you for sharing your review!

        Reply
    4. Everly Johnsonsb
      March 16, 2022 AT 10:15 am

      5 stars
      Great recipe,used 1TBSP of this creole seasoning blend: 2Tbsp onion powder, 2 Tbsp garlic powder, 2 Tbsp dried oregano, 2 Tbsp dried basil, 1 Tbsp dried thyme, 2 Tbsp fresh ground peppercorns (mixed), 1 Tbsp cayenne, 1 Tbsp celery seed, 5 Tbsp. paprika. Pulse all in food processor til well mixed or whisk together well. store in covered jar. Gave soup a lovely spicy flavour! Will definitly make it again! Oh, I also sauteed 2 medium onions right at the beginning, and then added everything to that. Yum!

      Reply
      1. Brittany Mullins
        March 16, 2022 AT 3:16 pm

        Yum! Thank you for sharing your seasoning blend, Everly. I bet it went so well with the vegetables!

        Reply
    5. Kuechenrueckwand Folie
      March 11, 2022 AT 2:01 am

      5 stars
      It looks so delicious, I’ll try it too. Thank you for the recipe, I am sure it will taste very good.

      Reply
      1. Brittany Mullins
        March 11, 2022 AT 9:21 am

        Thank you! Let me know how it turns out for you if you do!

        Reply
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